Puffed oat based breakfast cereal of enhanced salty flavor perception and method of preparation
Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low or no sodium cooked cereal products and that approach the quality of higher sodium level products are provided. The methods include formulating cooked cereal doughs with minimal levels of sodium chloride and including a blend of potassium chloride and choline chloride. The cooked cereal dough is formed into pellets and gun puffed to form puff products having a total pyrazine content of at least 200 ppm. The puffed products are topically coated with saline solution and dried to provide the present improved low sodium high flavor finished breakfast cereal products.
1. A method for preparing a cooked cereal dough food product, comprising the steps of:
providing a dry starting ingredient blend including:
50 to 99% of the dry blend of a cereal ingredient having a starch component;
Sufficient amounts of sodium chloride to provide a sodium concentration of about 5 to 140 mg/ounce (dry basis) in the dry blend to define a first sodium portion;
14 to 100 mg/ounce of potassium chloride (dry basis) in the dry blend; and
55 to 150 mg/ounce of choline chloride (dry basis) in the dry blend;
cooking the dry blend with sufficient amounts of moisture to provide a cooked cereal dough having a moisture content of about 20 to 35% and wherein at least 90% of the starch is gelatinized;
forming the cooked cereal dough into puffable pellets having a moisture content of about 8-25%, said pellets having a pellet count of about 10-100 per 10 g and wherein the dough has an initial pyrazine level of 100 ppm or less;
puffing the puffable pellets to provide puffed pieces by heating the pellets to about 140 to 482° C. under pressure ranging from about 0.22 to 1.47 MPa. (30 to 200psig.) for times sufficient to develop pyrazine flavor constituents and explosively discharging the heated pellets to atmospheric pressure whereby the moisture rapidly expands to puff the pellets and to provide puffed cereal pieces having a moisture content of about 2-5% and a pyrazine content of at least 200 ppm;
topically applying to the puffed cereal pieces an aqueous saline solution having sodium chloride in amounts sufficient so as to apply a second sodium portion to the surface in a weight ratio of sodium chloride to cereal pieces such that the total sodium chloride content provided by the first and second sodium portions ranges from about 0.1% to 1.3% by weight to form cereal pieces coated with the second sodium portion; and
final drying the coated cereal pieces to provide finished cereal products having a moisture content of about 1% to 5% by weight.
2. The method of claim 1 wherein the dry blend has a sucrose content of 5% or less.
3. The method of claim 1 wherein a weight ratio of potassium chloride to choline chloride ranges from about 1:2 to 2:1.
4. The method of claim 3 wherein at least a portion of the cereal ingredient is an oat ingredient.
5. The method of claim 4 wherein at least the major portion of the cereal ingredient is an oat ingredient.
6. The method of claim 5 wherein at least a majority of the cereal ingredient is an oat ingredient.
7. The method of claim 6 wherein the total sodium of the finished cereal products ranges from about 50-80 mg/oz.
8. The method of claim 7 wherein the weight ratio of potassium chloride to choline chloride ranges from about 40:60 to 60:40.
9. The method of claim 8 wherein the puffing step is practiced to provide puffed pieces having a total pyrazine content of at least 250 ppm.
10. A puffed food product fabricated from a cooked cereal dough, said puffed food product having a first sodium portion providing a sodium content ranging from about 50-80 mg per ounce, about 60 to 80 mg of potassium chloride, about 90 to 120 mg per ounce of choline chloride and a total pyrazine content of at least 200 ppm and topically applied sodium chloride providing a second sodium portion in amounts sufficient to provide a total sodium content of the puffed food product, provided by the first and second sodium portions, of less than 125 mg sodium per ounce.